PCC Vegan Chocolate Cake
Yield: One 9-inch double-layer cake or one 9-inch by 13-inch sheet cake
One of the favorite cake recipes from the PCC Deli.
- 5 cups white flour Add to list
- 3 cups white sugar Add to list
- 3/4 cups cocoa, sifted Add to list
- 4 1/2 teaspoons baking soda, sifted Add to list
- 1 1/2 teaspoons salt Add to list
- 3 cups water Add to list
- 1 cup canola or vegetable oil Add to list
- 3 tablespoons red wine vinegar Add to list
- 1 tablespoon vanilla Add to list
Preheat oven to 350° F. Grease and flour pans (either two 9-inch pans or one 9-inch by 13-inch rectangle).
In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. In a medium mixing bowl, combine water, oil, vinegar and vanilla. Add wet mixture to dry mixture. Fold together with a whisk until flour just disappears. Pour batter into pans. Bake 40 minutes for round cakes, or one hour for rectangle, or until cake tests done.
In a double boiler, melt together the chips and coffee. Whisk periodically until smooth with no lumps. Add soy margarine and whisk until smooth. Let frosting set until desired consistency.
Source: Sound Consumer February 2003
PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!
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